Differentiation of peats used in the preparation of malt for Scotch whisky production using Fourier transform infrared spectroscopy

It is not known if peats derived from different areas of Scotland have distinctive chemical constituents that could impact on malt whisky in discernible organoleptic ways. Fourier transforminfrared (FT-IR) spectroscopy was used as a high throughput screening method to investigate discrimination of a...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2006, Vol.112 (4), p.333-339
Main Authors: Harrison, B, Ellis, J, Broadhurst, D, Reid, K, Goodacre, R, Priest, F.G
Format: Article
Language:English
Subjects:
Beers
Biological and medical sciences
brewing
chemical constituents of plants
distilled spirits
Fermented food industries
food composition
Food industries
food processing
Fourier transform-infrared spectroscopy
Fundamental and applied biological sciences. Psychology
infrared spectroscopy
malting
multivariate analysis
peat
principal component-discriminant function analysis
Scotch whisky
Scotland
smoke
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Summary:It is not known if peats derived from different areas of Scotland have distinctive chemical constituents that could impact on malt whisky in discernible organoleptic ways. Fourier transforminfrared (FT-IR) spectroscopy was used as a high throughput screening method to investigate discrimination of a large number of peat samples from six different geographical origins around Scotland. The data were analysed statistically (using principal component-discriminant function analysis) and the results showed a difference between peat samples from different geographical origins. Therefore, we have shown that FT-IR spectroscopy provides a quick and simple method for differentiating peat types.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.2006.tb00739.x